AU711412B2 - Method for increasing specific volume and bakery products resulting therefrom - Google Patents

Method for increasing specific volume and bakery products resulting therefrom Download PDF

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Publication number
AU711412B2
AU711412B2 AU60498/96A AU6049896A AU711412B2 AU 711412 B2 AU711412 B2 AU 711412B2 AU 60498/96 A AU60498/96 A AU 60498/96A AU 6049896 A AU6049896 A AU 6049896A AU 711412 B2 AU711412 B2 AU 711412B2
Authority
AU
Australia
Prior art keywords
composition
dough
protein
concentration
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
AU60498/96A
Other languages
English (en)
Other versions
AU6049896A (en
Inventor
Lorri D Cullen
Victor T. Huang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pillsbury Co
Original Assignee
Pillsbury Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pillsbury Co filed Critical Pillsbury Co
Publication of AU6049896A publication Critical patent/AU6049896A/en
Application granted granted Critical
Publication of AU711412B2 publication Critical patent/AU711412B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU60498/96A 1995-06-07 1996-06-06 Method for increasing specific volume and bakery products resulting therefrom Ceased AU711412B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US47585995A 1995-06-07 1995-06-07
US08/475859 1995-06-07
PCT/US1996/009105 WO1996039849A1 (en) 1995-06-07 1996-06-06 Method for increasing specific volume and bakery products resulting therefrom

Publications (2)

Publication Number Publication Date
AU6049896A AU6049896A (en) 1996-12-30
AU711412B2 true AU711412B2 (en) 1999-10-14

Family

ID=23889456

Family Applications (1)

Application Number Title Priority Date Filing Date
AU60498/96A Ceased AU711412B2 (en) 1995-06-07 1996-06-06 Method for increasing specific volume and bakery products resulting therefrom

Country Status (7)

Country Link
US (1) US5932269A (de)
EP (2) EP1468611A3 (de)
AR (1) AR002348A1 (de)
AU (1) AU711412B2 (de)
DE (1) DE69632584T2 (de)
TW (1) TW380040B (de)
WO (1) WO1996039849A1 (de)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6217921B1 (en) 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
KR20040062680A (ko) * 2001-12-13 2004-07-07 테크콤 인터내셔날 인크. 고단백질, 저탄수화물 도우 및 빵 생성물, 및 그의 제조방법
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US20040191386A1 (en) * 2003-03-26 2004-09-30 Indrani Dasappa Finger millet biscuit and a process for preparing the same
CA2584188C (en) * 2003-10-16 2014-03-18 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
MX2007000423A (es) * 2004-07-12 2007-03-28 Archer Daniels Midland Co Producto de pan bajo en carbohidratos.
US20070082104A1 (en) * 2004-08-12 2007-04-12 Sophie De Baets Functional sugar replacement
EP1817964A1 (de) * 2006-02-13 2007-08-15 Sweetwell NV Funktioneller Zuckerersatz
EP1629730A1 (de) * 2004-08-12 2006-03-01 First-to-Market N.V. Funktioneller Zuckerersatz
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
AU2005296238A1 (en) * 2004-10-14 2006-04-27 General Mills Marketing, Inc. Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient
FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
DE102007063367A1 (de) 2007-12-29 2009-07-02 Schuster, Lothar, Dipl.-Ing. Solarthermisches Wärmedämmverbundsystem für wärmespeicherfähige Fassaden
PT2382866T (pt) * 2010-04-30 2017-05-17 Barilla G E R Flii -Società Per Azioni Processo para o fabrico de biscoitos que têm propriedades organolépticas melhoradas
AR087157A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita saludable

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3614465A1 (de) * 1986-04-29 1987-11-05 Hans Hofmeir Fertigmehlmischung und deren verwendung
EP0493850A1 (de) * 1990-12-28 1992-07-08 Unilever N.V. Verbesserter, tiefgefrorener, vorgegärter Teig
US5178894A (en) * 1991-09-26 1993-01-12 Silvia P. Rudel High non-fat milk content bread products having improved keeping qualities

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DE606029C (de) * 1931-05-16 1934-11-23 Asea Ab Verfahren zur Herstellung von Leitschaufelkraenzen fuer Dampf- oder Gasturbinen mit axialer Einstroemung
US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate
US2957750A (en) * 1957-05-16 1960-10-25 Victor Chemical Works Dehydrated sodium aluminum phosphate composition and method of producing same
US3433646A (en) * 1964-11-25 1969-03-18 Gen Mills Inc Culinary batters
US3397064A (en) * 1965-02-19 1968-08-13 Borden Co Refrigerated dough product
US3554762A (en) * 1968-01-17 1971-01-12 Gen Mills Inc Polyol carbonates in chemical leavening systems
US3652297A (en) * 1970-07-10 1972-03-28 Beatrice Foods Co Flavor-stable mustard
US3652294A (en) * 1970-08-19 1972-03-28 Nat Starch Chem Corp Manufacture of starch-containing food products
US3879563A (en) * 1973-04-02 1975-04-22 Pillsbury Co Refrigerated biscuit dough
US4297378A (en) * 1980-01-31 1981-10-27 The Pillsbury Company Refrigerated shelf stable pie crust dough
US4372982A (en) * 1980-01-31 1983-02-08 The Pillsbury Company Refrigerated shelf stable dough
US4415598A (en) * 1981-05-11 1983-11-15 The Pillsbury Company Method of processing dough to increase its baked specific volume
US4388336A (en) * 1981-05-11 1983-06-14 The Pillsbury Company Dough product containing an organic acid leavener
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
US4847104A (en) * 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
US4548852A (en) * 1983-05-02 1985-10-22 Pakor, Inc. Method and apparatus for packaging perishable products in a reduced air atmosphere
US4526801A (en) * 1983-08-01 1985-07-02 The Pillsbury Company Refrigerated dough
US4604289A (en) * 1983-11-07 1986-08-05 Nabisco Brands, Inc. Process for preparing whole wheat bread and mix for same
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
GB8522622D0 (en) * 1985-09-12 1985-10-16 Unilever Plc Edible water-in-oil emulsions
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
DE3687987T2 (de) * 1985-11-14 1993-07-01 Seawell Corp Nv Verpackung.
IN169459B (de) * 1987-03-16 1991-10-19 Unilever Pic
US4892762A (en) * 1988-05-12 1990-01-09 Continental Baking Company Reduced calorie high fiber bread containing a treated soy polysaccharide material
US4904836A (en) * 1988-05-23 1990-02-27 The Pillsbury Co. Microwave heater and method of manufacture
US4961937A (en) * 1988-11-22 1990-10-09 Rudel Harry W A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
US5360627A (en) * 1992-11-30 1994-11-01 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat shortening substitute for bakery products
US5409724A (en) * 1993-06-18 1995-04-25 Monsanto Company Leavening composition and process of making
US5405636A (en) * 1993-10-18 1995-04-11 Monsanto Company Leavening composition
AU3609295A (en) * 1994-09-27 1996-04-19 Unilever Plc Ready-to-bake bread doughs
US6998620B2 (en) * 2001-08-13 2006-02-14 Lambda Physik Ag Stable energy detector for extreme ultraviolet radiation detection

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3614465A1 (de) * 1986-04-29 1987-11-05 Hans Hofmeir Fertigmehlmischung und deren verwendung
EP0493850A1 (de) * 1990-12-28 1992-07-08 Unilever N.V. Verbesserter, tiefgefrorener, vorgegärter Teig
US5178894A (en) * 1991-09-26 1993-01-12 Silvia P. Rudel High non-fat milk content bread products having improved keeping qualities

Also Published As

Publication number Publication date
EP1468611A2 (de) 2004-10-20
US5932269A (en) 1999-08-03
WO1996039849A1 (en) 1996-12-19
AU6049896A (en) 1996-12-30
EP1468611A3 (de) 2005-11-09
EP0835058A1 (de) 1998-04-15
EP0835058B1 (de) 2004-05-26
TW380040B (en) 2000-01-21
AR002348A1 (es) 1998-03-11
DE69632584T2 (de) 2005-07-21
DE69632584D1 (de) 2004-07-01

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